Crab Wendy
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INGREDIENTS 2 ounces butter
1/2 cup flour
1 cup cream
1 cup milk
Salt and pepper, to taste
2 beaten egg yolks
2 ounces butter
1/2 pound mushrooms
2 whole minced shallots, or 1 small minced onion
1 dozen tiney white boiling onions
2 cups fresh crab meat
1/2 cup sherry
Parmesan cheese
Few thin slices of butterMelt 2 ounces butter in a skillet. When melted, remove from the heat and stir in 1/2 cup flour. Return to the heat and gradually stir in 1 cup cream and 1 cup milk. Season with salt and pepper to taste, and beat in 2 well-beaten egg yolks. Blend well. Remove from heat until ready to use. This is the sauce.
Melt about 2 ounces butter in a skillet. Gently sauté 1/2 pound mushrooms and 2 whole minced shallots or minced onion in the butter until tender but not too dark in color.
Skin and boil 1 dozen tiny white boiling onions. When soft, but not mushy, drain. Add the cooked mushrooms and any of the frying butter that may be left, the minced shallots or onion, and the tiny boiling onions to 2 cups crab meat.
Add 1/2 cup sherry. Then pour on the sauce. Fold the sauce in very, very carefully so as not to break up the pieces of crab meat. Shake the pot rather than handle the crab meat. If you must handle it, use a fork instead of a kitchen spoon.
Heat slowly but DO NOT BOIL. When well heated, set in a buttered pie dish and cover with Parmesan cheese and a few thin slices of butter. Place under the broiler and watch while it browns on top. Place a napkin on a platter, set the pie plate on the napkin, and serve bubbling hot.
Makes 6 servings